Homemade Salt Pork Question

[Willy]

I picked up a pork belly yesterday, primarily to make the Filipino dish called tocino (Why is it that Filipinos don't live in the Filipines?). Anyway, there's a lot to a pork belly, so I figured I"d also make salt pork and freeze some. Looking online, I note a lot of recipes call for sugar and spices that don't seem to be used commercially sold salt pork--or at least aren't noticeable to my palate and eyes.

Do any of you make salt pork and, if yes, any thoughts or recommendations?

[kmhfive]

My grandad salted his pork -- he slaughtered two hogs a year -- but I only helped him once and can't remember any details of the cure. I hope you find out.

[HorseDoctor]

Google "how to make salt pork". Lottsa hits. Even one from Serious Eats. I'ld
Trust that one.

[Willy]

HorseDoctor That is what I did and why I asked the question. The additional of ingredients beyond salt seems superfluous to me, but I'm hoping someone can weigh in with a yea or nay--and a rationale.

[HorseDoctor]

Just a matter if you want salt pork, or salt pork + a lil sumpthin extra. Just use straight salt and you'll have straight up salt pork. All good!

[gcdmd]

Just as an aside, tocino is Spanish for bacon. However, in the Philippines the type and cut of meat used can vary considerably.